The Ultimate Stuffed Artichoke Recipe

This Ultimate Stuffed Artichoke Recipe is out of this world. Serve it for a scrumptious vegetarian first or main course. It’s great for sharing too, and is one of my favorite artichoke recipes ever!You know that restaurant you’d frequent with your friends when you were in high school?

Ours was Vittorio, and a group of us would go after school, during school (don’t tell my parents!), on the weekends, and we’d pick up take-out if we wanted to hang out at home.

All of us would order the greasy, herbed garlic rolls — all of us except for Aimée, that is. Why? Well, because Vittorio had one of the best artichoke recipes of all time on their menu — the garlicky-lemony, stuffed artichoke!

Stuffed artichokes are one of Aimée’s favorite things eat, and she truly adored this one. So much so, that she often reminisces about it and is always yearning for one.

After many years (no, I’m not telling how many), Vittorio is still open!

It doesn’t matter much to Aimée though, because the stuffed artichoke recipe disappeared from the menu when we were in college.

How dare they!

Aimée has been asking me to try to make her stuffed artichokes for years.

I’ve made a lot of artichoke recipes, but not one like this.

At long last, with notes from her, and the artichoke inspiration I got from my trip to Baroda Farms with Frieda’s, here it is!

The Ultimate Stuffed Artichoke

I think it’s really delicious — maybe the best stuffed artichoke ever, but Aimée will have to be the the judge as to whether or not it’s a good replica of the one she dreams about.

Let me just wet your appetite . . . .

Butter, garlic, shallots, lemon, bread and herbs!

How does that sound, all mixed together, between succulent, tender artichoke leaves?

Here’s hoping it makes its way to the top of her “artichoke recipes list!” Doesn’t everyone have a list like that?

I was so happy to be in these fields. Just look at how beautiful it is! Have you ever seen purple artichokes?

And whatever you do, don’t miss the Sangria field. You can check it out here.

And if you’re in the mood for a more simple artichoke preparation, here’s How to Grill Artichokes. I have no idea why it took me so long to make Aimée her stuffed artichokes, but I’m so happy I did, and I’m hoping this becomes one of your favorite artichoke recipes of all time too!

Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.

Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.

Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.

Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 15 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.

While the artichokes are steaming, preheat the oven to 375 degrees F.

Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about 1/3 cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.

Place the artichokes, sitting on their bases, in a baking dish.

Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.)Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.

Place the stuffed artichokes in the preheated 375 degree F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.

I like serving these whole for sharing.

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This looks amazing Valen. I can’t wait to try it. And I will be making it tonight, for sure. I was actually going to make your basil-cucumber soup, but that’ll have to wait another night.

I also think it’s funny that in my mind, Vitorrio’s was closed. You are exactly right, why bother once the artichoke was gone. I distinctly remember sitting at your parent’s table unwrapping it and promptly inhaling it.

Ok, I immediately went home and made this and it did not disappoint! Garlicky, lemony, buttery, artichokey deliciousness. Seriously well done Valen. It so hit the spot, and eating it even made me flash back to all those times in high school. Did I mention you’re the best? And this recipe is the best!

Hi Maria, thank you for visiting my site and for the compliment!
I’m sorry it’s frustrating that I don’t include the nutritional information — here’s a site I’ve used when I need to calculate that info —> http://www.myfitnesspal.com/recipe/calculator
I hope this helps!
Warmly,
Valentina

Hi Charmon! You pull apart the leaves, and about half of each outer leaf is edible, tender and delicious! You put it in your mouth and sort of scrape the tender flesh off with your teeth. Then of course you can eat the heart with a fork and knife if you prefer — and any of the filling you don’t get in bites with the leaves, just scoop it up with a spoon or fork. You’ll be surprised when you’re done, as to how little is left. Hope you try it. Enjoy!

Hi, I’ve been making these exact Artichokes for the past 60 years. In my family, they are always on the table and all the little ones have learned to eat them properly (but messy). Thank you for keeping this glorious dish in view for others to discover.

I can’t wait to try your recipe! I was just talking with my (Italian) mother. She was preparing her artichokes but stuffs them with egg and meat as well. Her recipe is a lot of work, so I can’t wait to share this one with her. It looks gorgeous and brings back nice family memories!

Whenever I go to your site to check out a recipe from an email you’ve sent, I ALWAYS find at least one or two more I want to try. Can’t wait to try this recipe, and many others of yours. You inspire us!

I have made this recipe in the past. And it is really good. However, the other night we went to a restaurant and they used Townhouse crackers instead of bread crumbs. I also noticed the restaurant did not removed the fuzz. Now, not everyone knows to removed that fuzzy part but we did. But I noticed how easy it was to remove it after you cook it. So, when I made it this evening! I removed the fuzz after I steamed it and before I stuffed it. My husband said I nailed the recipe.

Hi Karen. That’s great! Yes, it’s indeed easier afterwards. I like them being ready to stuff as soon as they’re done steaming, but I’m thinking I might just edit the recipe, or at least mention this way, for those who might miss your comment.THANK YOU! And I’m so happy you like the recipe! 🙂

Great presentation and quite tasty. My husband thought it too dry (although I added a bit extra butter) so there went a star. Today for lunch I shared the 2 remaining halves with my vegetarian friends to rave reviews. It absorbed some moisture from the choke I think and was better than yesterday. I will add a bit more butter/wine and subtract a cup of crumbs on the next try.
The best part was teaching my Figian Indian friend to eat an artichoke. It was her first time. Thanks for sharing and researching, it is a fun recipe! I will make it again.

Cheryl, I hope you BOTH love them. As indicated in the recipe, it makes quit a bit of the stuffing, and I do indeed pack all of into the artichoke, between the leaves and in the center. It’s SO delicious. Enjoy every bite! 🙂

Ok so I love the serving pic of it cut in half.
Of course when I want to make these, which is every Thanksgiving… I can only find HUGE artichokes. So cutting them is a nice way for people to put a half on a plate …( Im having company that has never had these) Did you stuff it, then cut it? How did you do that for the pic?

Hi Bernadette, That picture was taken after they were stuffed. There is a lot of stuffing for this recipe, and I get every bit in there! :-), so it’s a bit precarious to cut them in half. Whatever stuffing falls out, I just scoop back into the center — what’s between the leaves usually stays intact. This is how I often serve them for sharing. Hope they’re a hit! Happy Thanksgiving! ~Valentina